This traditional Sicilian antipasto is made with eggplant, olives and capers. Serve with toasted slices of French bread.
About 2 cups
Active Time: 30 minutes |
Total Time: 1 1/2 hours
1 eggplant, (1 pound)
2 teaspoons extra-virgin olive oil
1 onion, finely chopped
1/2 cup tomato sauce
1/4 cup dry white wine
1/4 cup red-wine vinegar
1 small stalk celery, finely chopped
6 black olives, such as Kalamata, pitted and finely chopped
1 tablespoon drained capers, rinsed and finely chopped
1 1/2 tablespoons sugar
3 tablespoons chopped fresh parsley
Salt & freshly ground pepper, to taste
Preheat oven to 400°F. Pierce eggplant with a fork in several places and set on a baking sheet. Bake until the eggplant is soft when pressed, 30 to 40 minutes. Cool for 5 minutes. Peel off skin and discard. Finely chop the pulp.
Heat oil in a large saucepan over medium heat. Add onion and cook until softened and beginning to color, about 5 minutes. Add the eggplant, tomato sauce, wine, vinegar, celery, olives, capers and sugar; simmer, stirring often, until thickened, 10 to 15 minutes. Chill.
Before serving, stir in parsley and season with salt, pepper and additional vinegar, if desired. Serve at room temperature.
Per 2-tablespoon serving :
1 g Fat;
0 g Sat;
1 g Mono;
0 mg Cholesterol;
4 g Carbohydrates;
1 g Protein;
1 g Fiber;
89 mg Sodium;
112 mg Potassium
Exchanges: Free Food
Tips & Notes
Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days.